Yield:

Prep time:

Cook time:

Total time:

Instructions

1. In a pot, bring water to boil.
2. Chop the potatoes. Thinly slice celery and carrots. Finely chop onion.
3. Add potatoes and carrots to the water and bring back to boil. Reduce heat and simmer, covered, about 10 minutes.
4. In a skillet, heat olive oil. Saute celery and onion for about 7 minutes. Add to the pot.
5. Chop fish and mince garlic, add to the soup.
6. Add parsley, bay leaf and lemon juice. Season with salt and pepper to taste. Cook for another 7 minutes, or until fish is fully cooked.
7. Serve with toasted bread.

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Guest August 9, 2018 3:56 PM

This looks so easy to make and a good healthy weeknight recipe. I've also never had cod soup before, but this makes me want to try!

Tastes subtle and delicious

Guest May 24, 2018 7:57 PM

I loved the fresh and bright taste of this soup. You can really savor all the complexities - the lemon flavor is especially noticeable and delicious. I used a chicken broth that I made and it was perfect with this recipe.

Bland

SneakyChicken July 14, 2017 9:20 PM

I love the heartiness of this recipe, but I found it to be lacking in flavor. The second time I made it, I added some chili paste, used vegetable stock instead of water, a little extra garlic, a TINY bit of thyme, and used salted butter to sautée the onion and celery. I turned the heat off after I added the cod and added some chopped summer squash and was very pleased with the outcome. It was even better the next day.

1. In a pot, bring water to boil.
2. Chop the potatoes. Thinly slice celery and carrots. Finely chop onion.
3. Add potatoes and carrots to the water and bring back to boil. Reduce heat and simmer, covered, about 10 minutes.
4. In a skillet, heat olive oil. Saute celery and onion for about 7 minutes. Add to the pot.
5. Chop fish and mince garlic, add to the soup.
6. Add parsley, bay leaf and lemon juice. Season with salt and pepper to taste. Cook for another 7 minutes, or until fish is fully cooked.
7. Serve with toasted bread.